dimanche 22 juin 2014

Coconut Ice Cream


2 cups milk
3 egg yolks
1/4 cup light corn syrup, warmed
3 tablespoons butter, melted
Few drops vanilla extract
1 cup shredded coconut
Toasted coconut (for garnish)
Pour milk into a heavy-based saucepan and bring to just below boiling point. Put egg yolks with the
syrup into a bowl and beat until thick. Beat in the hot milk and butter. Return the mixture to the
rinsed pan and cook over low heat until the custard thickens, stirring constantly — do not allow it to
boil. Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally.
Pour the mixture into a container. Cover and freeze until firm, beating twice at hourly intervals.
About 40 minutes before serving time, transfer the ice cream to the refrigerator. Serve each portion
decorated with a sprinkling of toasted coconut.
Serves 4.
Coconut Ice

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